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OK, it's not the quitting part I need help with...that's easy (I've planned on a Jerry MacGuire freakout scene where I storm out with the goldfish). The part I need help with is the ABILITY to quit. I really want to do my own BBQ thing, but I can't decide what would be best...starting out with a mobile unit or concession trailer and doing events, or the bricks & morter option. Both have their advantages, but since I'm not in the restaurant industry, I thought the trailer option would be a better "learning environment" to make all my mistakes on a smaller scale. Any thoughts on the two options?
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Don't get me wrong, I AM thankful to have a job that allows me to provide for my family...but I'd really rather be doing something I enjoy. Isn't that the American dream afterall Smiler?

Speaking of the economy...have any of you smaller business guys felt any of the effects of the slowdown?
I have started and sold two businesses. Given the current business environment, it might be prudent to hang onto your job and benefits and try starting a catering business on the side (nights and weekends). If the catering business takes off, then it makes the jump to a full-time enterprise much easier.
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Originally posted by HurricaneJake:
Speaking of the economy...have any of you smaller business guys felt any of the effects of the slowdown?

I have several friends in the restaurant/food business. They all say things are getting pretty slow. As discretionary money drys up due to rising costs of essential items one of the first things to take a hit is going out to dinner.
At the National BBQ Association this is a frequent topic with new people to the event.

Most everyone says start as a caterer, control your costs and build a reputation, then open a restaurant.

Build a business plan to look at the cost of going one way or the other. There's a lot of good posts in here about some of those costs.

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